Muffuletta Recipe - Recipezazz.com

Muffuletta Recipe - Recipezazz.com

www.recipezazz.com

I had my first muffuletta in New Orleans, where they originated. The trick is to weigh them down for a while before serving to let the olive juices soak

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Ingredients

  • *FOR THE OLIVE SALAD*
  • 1/3 cup large pimento-stuffed olives
  • 1/3 cup pitted black olives
  • 1/3 cup giardiniera
  • 1/4 cup marinated roasted red peppers
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon capers
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery salt
  • *FOR THE SANDWICH*
  • 1 (9-inch) round Italian bread loaf with sesame seeds, or 1 (12-inch) ciabatta or French bread loaf
  • 4 ounces sliced low-moisture mozzarella cheese
  • 4 ounces thinly sliced Genoa salami or pepperoni
  • 4 ounces thinly sliced provolone cheese
  • 4 ounces thinly sliced mortadella or deli ham
  • 4 ounces thinly sliced capicola, coppa or prosciutto

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